Halloumi Cheesemaking Howto PDF Print E-mail
Written by Pav   
Wednesday, 23 June 2010 04:35
Although this is traditionally made without a starter culture, you can add a little culture to increase flavor. Mesophilic heterofermentive cultures such as Flora Danica work well.

Ingredients, Equipment, and Supplies

Quantity Description
1 gallon Milk. Whole milk makes for a richer cheese
1/4 tsp Single strength liquid rennet, or 1/8 tsp double strength
1/4 cup Distilled water
2 tsp Salt. Or more. This is to taste
2 quarts


Water, for brine



Pot big enough to contain milk: ~12-15 quarts
Thermometer, 0-212 F. pH meter if you have it
Long knife that reaches to the bottom of the pot and optionally, whisk
Paint strainer bag (1 gal size) or cheesemaking cheesecloth (not from the grocery store)
Empty yogurt cup or other small container that floats





Time from Step 1

pH Target

Gather all your ingredients and equipment in one place.



Sanitize all the tools by filling the pot with a few inches of water, and putting everything that fits in it, closing the lid and letting it steam for 30 seconds. You can also dip everything in a solution of 1 gal water with 1 tablespoon of chlorine in it. If using chlorine, rinse with water after.



Pour the milk in the pot and heat on the stove to 95⁰F. Turn off stove.



Take 1/4 cup distilled water and add rennet to it, mix, and add to the milk. Stir up and down 10-15 strokes. Note the time when you added the rennet and place the empty, sanitized container (such as yogurt cup) to float on top.



Check for surface gelling of the milk by nudging the empty container. When it no longer moves, the surface has gelled. This should take about 8-12 minutes. Note the time it has taken from when you add rennet to when the surface gels. Multiply this time by 3 to get the total time to wait from when you added rennet to the time to cut the curd. For example: added rennet at 12:00, 10 minutes to surface gel = wait until 12:30 (10x3=30).



After waiting according to the 3x multiplier, cut the curd with a knife horizontally, vertically, and at a 45⁰ angle into large, 2” pieces. Wait for 10 minutes to let the curd heal.



Cut the curd again with a knife or with a whisk into 1/2” pieces, about the size of a large pea or hazelnut. Let rest again for 10 minutes. The whey should begin to separate.



Stir the curd gently to firm it up. Stir for a total of about 15-20 minutes until you are able to drain out enough whey to equal half the volume of original milk.



Drain the whey from the curds by pouring everything into the straining bag or cheesecloth over the colander. If you want a specific shape, use a mold that would impart the shape. If not, fold the ends of the cloth over, and press with your hands into the colander to fuse the curds and drain more whey. If it is not fusing well, put a plate on top and a basic weight, like a gallon of water.



While the curd is draining and fusing, fill a pot large enough to hold the cheese with water and bring the water to a boil. When the water is boiling, put the cheese in. Reduce heat to low. Simmer and wait until the cheese floats, about 10 minutes. Take it out and salt with 1-2 tsp salt on the surface. This cheese takes on the flavors of other seasonings well, but is somewhat bland by itself. Try frying and serving sliced.




Last Updated on Wednesday, 23 June 2010 06:34